Nb: If you're not a fan of raspberry, try using peppermint essence, and replace rum with pepperminty schnapps or something.
1 tsp baking soda
3 tbsp rum (optional)
180 ml milk (or 225ml, if not using rum)
2 tsp baking powder
4 heaped tbsp cocoa
1 tbsp golden syrup (optional, but makes a mightily moreish cake!!)
180g icing sugar
2 tbsp cocoa
2 tbsp milk
1/2 tsp raspberry essence (or peppermint, if you prefer)
- Soften the butter and take the egg out of the fridge. Grease a 18 cm square tin with butter, and line the base with baking paper. Preheat the oven to 190°C.
- Using a cake mixer (I used a hand-held one and that worked fine), cream the butter and sugar until light and fluffy and beat in the egg.
- Dissolve the baking soda in the milk. Have all the dry ingredients ready together in a bowl.
- Fold in dry ingredients in about three lots, alternating with the soda and milk. It will be quite a soft batter. Cook for about an hour (my oven's fan-forced and it only took 30 mins) - the cake will shrink slightly away from the sides of the tin and when you press the centre gently with your finger, it will spring back.
- Remove from the oven, and cool on a rack. Ice when completely cooled.
- For the icing, soften the butter, and cream it with the sifted icing sugar and cocoa, then add enough milk to make a soft, spreadable consistency. Add the raspberry essence.
- If the cake is quite deep, you can cut it in two (top layer/bottom layer) and spread jam between the layers. Mine tend to be fairly shallow, so I just ice the top, then decorate as the mood or occasion dictate. :)